So I must be really worried about losing this recipe, because I am adding it now. (It's 2:00
AM, but I am not feeling well and my face hurts) See the previous post to figure out what I am doing.
2/3 bushel tomatoes
6 medium onions
2 stalks celery
2 large green peppers
20 sprigs parsley (not bunches...I go really light on this)
5 bay leaves
1/2 c. Salt
1 c. Sugar
1 tsp. Black Pepper
Wash and chop vegetables. Place all ingredients in a large kettle and cook until veggies are tender. Juice (Foley Food Mill) Process 15 minutes. 12 Qts. I don't remember which library book I found this in years ago. I usually add some lemon juice to each quart for safety precautions. This makes a fabulous soup base. We have added sausage, pasta, frozen meatballs and tortellini or ravioli for a great dinner. Go ahead and comment about my strange sleep habits tonight. I keep working on the new QR codes for the library when I fall asleep so I guess I will dream during work tomorrow.Haha.
Monday, March 5, 2012
It's Uncanny
I am getting this strange urge to return to home preserved foods. We have been enjoying the 'fruits' of our labors this past winter. I am setting higher goals for the coming year.
Some of the foods I plan to 'put up' include:
more tomatoes
more marinara
much more salsa
vegetable soup
vegetable juice
mushrooms
freezer tomato sauce
peaches
pears
grape juice
frozen corn
pumpkin chunks and frozen pureed pumpkin
....the list goes on from there.
I have discovered some great recipes. I am fearful of losing them and therefore am putting them on this blog as a back up to the myriad of folders with yellowed worn loose papers that I cherish.
In fact, I was grateful to have relocated this Freezer tomato sauce recipe that we enjoyed this past winter. Please note that it isn't really 'saucy' but when I added this instead of the store bought canned variety, it was delicious.
I found it in the little magazine insert in the Clipper last fall.
I will give it as it was in the paper with side notes of what I actually did in italics.(As usual)
Theresa's Freezer Tomato Sauce
16 large ripe but firm heirloom tomatoes. I used our good old Better Boys from the garden
1/2 c torn fresh basil leaves (From the garden again)
6-8 cloves garlic thickly sliced
2 TB white balsamic or red wine vinegar
1 TB sea salt
Ground black pepper
Preheat oven to 350*. Cover a baking sheet with parchment paper. Cut an X in the bottom of each tomato and place on the parchment X side up. Bake 20 to 30 minutes until the skin starts to pull away at the X. Remove from oven and let tomatoes cool. When cool enough to handle peel skin away from meat using a sharp knife. Work over a large non reactive bowl to catch juices. Coarsely chop tomatoes in bowl with knife, scissors or tear with hands. Add basil,garlic, vinegar, salt and pepper. Put into freezer containers. Freeze for up to 6 months. I used BALL plastic cup things. They worked great. They suggest glass bottles or bags also. I used a cup of this last week and it was still good. It has been slightly over 6 months.....I will still use it for the next little while. This makes about 12 cups depending on the size of the tomatoes.
The following recipe comes for a good friend L. R.
Thanks L! It is great. We have used it for spaghetti sauce, lasagna sauce and pizza sauce. It is also great to dip bread in!
Marinara Sauce
I am recording it the way she makes it.
50 c. blended tomatoes (1 bushel) She also gave me a smaller version, but we will need this much of the recipe!
1 #10 (11oz) can tomato paste
3 c. dried onions
15 Bay leaves
1 1/2 TB garlic powder
1 C Oregano leaves
2 TB. Fennel
1 c.Basil leaves
3/4 c. Salt
1 1/2 T. Pepper
1 1/2 c. Oil
1 c. Sugar
Simmer until it reduces to desired thickness. Add 1/2 tsp. lemon juice to each pint or 1 tsp. per quart. Process 35 minutes.
I hope to add my vegetable juice in a near future post.
Hurray for self sufficiency.
Some of the foods I plan to 'put up' include:
more tomatoes
more marinara
much more salsa
vegetable soup
vegetable juice
mushrooms
freezer tomato sauce
peaches
pears
grape juice
frozen corn
pumpkin chunks and frozen pureed pumpkin
....the list goes on from there.
I have discovered some great recipes. I am fearful of losing them and therefore am putting them on this blog as a back up to the myriad of folders with yellowed worn loose papers that I cherish.
In fact, I was grateful to have relocated this Freezer tomato sauce recipe that we enjoyed this past winter. Please note that it isn't really 'saucy' but when I added this instead of the store bought canned variety, it was delicious.
I found it in the little magazine insert in the Clipper last fall.
I will give it as it was in the paper with side notes of what I actually did in italics.(As usual)
Theresa's Freezer Tomato Sauce
16 large ripe but firm heirloom tomatoes. I used our good old Better Boys from the garden
1/2 c torn fresh basil leaves (From the garden again)
6-8 cloves garlic thickly sliced
2 TB white balsamic or red wine vinegar
1 TB sea salt
Ground black pepper
Preheat oven to 350*. Cover a baking sheet with parchment paper. Cut an X in the bottom of each tomato and place on the parchment X side up. Bake 20 to 30 minutes until the skin starts to pull away at the X. Remove from oven and let tomatoes cool. When cool enough to handle peel skin away from meat using a sharp knife. Work over a large non reactive bowl to catch juices. Coarsely chop tomatoes in bowl with knife, scissors or tear with hands. Add basil,garlic, vinegar, salt and pepper. Put into freezer containers. Freeze for up to 6 months. I used BALL plastic cup things. They worked great. They suggest glass bottles or bags also. I used a cup of this last week and it was still good. It has been slightly over 6 months.....I will still use it for the next little while. This makes about 12 cups depending on the size of the tomatoes.
The following recipe comes for a good friend L. R.
Thanks L! It is great. We have used it for spaghetti sauce, lasagna sauce and pizza sauce. It is also great to dip bread in!
Marinara Sauce
I am recording it the way she makes it.
50 c. blended tomatoes (1 bushel) She also gave me a smaller version, but we will need this much of the recipe!
1 #10 (11oz) can tomato paste
3 c. dried onions
15 Bay leaves
1 1/2 TB garlic powder
1 C Oregano leaves
2 TB. Fennel
1 c.Basil leaves
3/4 c. Salt
1 1/2 T. Pepper
1 1/2 c. Oil
1 c. Sugar
Simmer until it reduces to desired thickness. Add 1/2 tsp. lemon juice to each pint or 1 tsp. per quart. Process 35 minutes.
I hope to add my vegetable juice in a near future post.
Hurray for self sufficiency.
Saturday, March 3, 2012
Crasie Cookies
Yummy oatmeal cookies with chunks of white chocolate and craisins. Wow!
1 c. shortening
1 c. white sugar
1 c brown sugar
2 eggs
2 tsp. vanilla
2 TB milk
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 C. oatmeal
1 pkg. dried cranberries
Chunked up almond bark or white chocolate chips (Hey, I don't measure...about half a pkg of almond bark)
Cream shortening and sugars. Add eggs, vanilla and milk. Mix well. Combine dry ingredients. Add and mix well. Add oatmeal. (of course it isn't one of the dry ingredients!)
Stir in the goodies and bake at 350* for 10 Minutes. I make the chocolate chunks by chopping up the almond bark. I then add all the shavings. Tiny pieces and especially the larger chunks...a little biggger than a large chocolate chip. These are great in large form. (Instead of the cookie scoop we use a small ice cream scoop.)
1 c. shortening
1 c. white sugar
1 c brown sugar
2 eggs
2 tsp. vanilla
2 TB milk
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 C. oatmeal
1 pkg. dried cranberries
Chunked up almond bark or white chocolate chips (Hey, I don't measure...about half a pkg of almond bark)
Cream shortening and sugars. Add eggs, vanilla and milk. Mix well. Combine dry ingredients. Add and mix well. Add oatmeal. (of course it isn't one of the dry ingredients!)
Stir in the goodies and bake at 350* for 10 Minutes. I make the chocolate chunks by chopping up the almond bark. I then add all the shavings. Tiny pieces and especially the larger chunks...a little biggger than a large chocolate chip. These are great in large form. (Instead of the cookie scoop we use a small ice cream scoop.)
Subscribe to:
Posts (Atom)